Diplomat Cream
Delicious and delicate cream recipe. It is used as a filling and in layered cakes (Napoleon, honey cake). The cream is very tasty, holds its shape (though still liquid). Not suitable for heavy cakes with high layers as they will press out the cream. Essentially, it is a combination of two creams: pastry cream, which is tasty and widely used on its own, and whipped cream, which adds lightness and airiness to the cream. A delicious cream! Its taste resembles melted ice cream.
To prepare the diplomat cream, pour milk into a saucepan, add vanilla (pod and seeds). Place the milk on the stove and bring to a boil. Remove from heat.
- I used vanilla sugar, but it is better to use natural vanilla.
In a separate bowl, combine eggs, sugar, and starch. Mix well with a whisk.
Pour the milk into the egg mixture through a fine sieve, stirring constantly.
Pour the mixture back into the saucepan and place it on the heat. Cook the cream, stirring constantly, until it starts to thicken. Large bubbles will appear.
Cook for a couple more minutes and add butter. Stir well until the butter dissolves, then remove from heat.
Pour the cream into a suitable container, cover with plastic wrap touching the surface of the cream. Chill in the refrigerator for 2-3 hours. At this stage, the pastry cream is ready.
To make diplomat cream, beat the cream until stiff peaks form after 2-3 hours.
For the cream to whip well, the bowl, whisk, and cream itself should be cold.
Now, using a mixer, combine the whipped cream with the cooled pastry cream in a ratio of 300 g pastry cream to 100 g whipped cream.
You now have a very delicate and aromatic diplomat cream. It can be stored in a closed container in the refrigerator for up to a week.
